Mike Van de Elzen: Raisin Doughnuts w lemon caramel

So this week I'm giving you a little preview of something that's coming up at the school. 

Our citrus orchard has produced some huge amounts of wonderful lemons, oranges and limes at the moment we are struggling to use them! 

So for this month's supper club (which is an annual dinner event at the school) we are going to use lemons in every course to try and get through the 1000kg we have!  

Raisin Doughnuts w lemon caramel (serves 8) 

Prep time: 45 mins 

Cooking time: 5 mins 

3 tbsp yeast 

3 tbsp sugar 

3 cups lukewarm milk 

600g flour 

pinch salt 

2 eggs, lightly beaten 

½ cup raisins 

canola oil for deep frying 

5 tbsp icing sugar, sifted 

1 tsp cinnamon 

Sprinkle yeast and sugar over milk and leave in a warm place for 10 minutes until frothy. Place four and salt in bowl of electric mixer, and begin to mix. Add egg and yeast mixture, then raisins.

Mix until smooth and thick. Cover and leave bowl in warm place for 30 minutes. Heat oil in a deep fryer to 190*C. Carefully place spoonfuls of mix into the hot oil. Doughnuts should float and spin, if not, turn them with spoon or tongs to ensure even cooking. Remove from oil when golden-brown, drain on absorbent paper.

Mix together icing sugar and cinnamon and use this to dust cooked doughnuts. Serve hot with the Miso caramel 

Lemon Caramel 

1 cup caster sugar 

100g butter, cut into small cubes 

150ml cream 

1 tsp salt 

Juice of 1 lemon 

Pour the sugar into a heavy pan and allow to melt down over a low heat. When melted, turn up the heat and allow to bubble until you achieve a nut brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and lemon juice, return to the boil. Remove from the heat and allow to cool. 

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